Full of flavor is this bowl of hearty colombian soup!
Ingredients
3 chicken breasts, bone-in and skinless
12 cups of water
3 ears of fresh corn, cut into 2 pieces
Salt and pepper to taste
2 chicken broth cubes
3 long onions
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 cups of Creole potatoes
3 medium white potatoes, peeled and sliced
3 medium red potatoes, peeled and sliced
⅓ cup of guascas
1 cup heavy cream to serve
1 cup capers to serve
Directions
In a large pot, place the chicken, corn, chicken broth, cilantro, scallion, garlic, salt and pepper. Add the water and bring to a boil, lower the heat to medium and cook for about 35 to 40 minutes, until the chicken is cooked and tender. Remove the chicken and set aside.
Continue cooking corn for 30 more minutes. Remove the long onion and add the red potatoes, white potatoes, and Guascas. Cook for 30 minutes more.
Uncover the pot and add the creole potato and cook over low heat for 15 to 20 minutes, season with salt and pepper.
Cut the chicken meat into small pieces and put back in the pot. Serve the Ajiaco hot with capers and heavy cream.
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